Deodeok Butter Rice Bowl (Korean Mountain Root)
Buttery, soy-glazed deodeok (Korean mountain root) served over warm rice - earthy, aromatic, and ready in 35 minutes. The deodeok is peeled, lightly pounded to tenderize its fibers, then pan-seared in butter until golden. A mixture of soy sauce, oligosaccharide syrup, and garlic is poured over and reduced into a glossy coating that clings to each strip. The root's natural bittersweet aroma, which can be sharp when raw, softens against the butter's richness while remaining distinctly present. A final knob of butter stirred into the sauce just before plating adds a layer of velvety depth. The glazed deodeok sits on warm rice with the pan sauce spooned over, finished with chopped scallion and sesame seeds. The dish is at its best in spring when fresh deodeok is in season and the root's fragrance is most pronounced.
Adjust Servings
Instructions
- 1
Peel deodeok, lightly pound it, and tear into 5 cm strips.
- 2
Melt half the butter in a pan and cook deodeok over medium heat for 3 minutes until lightly browned.
- 3
Add soy sauce, syrup, and garlic mixture, then reduce for 2 minutes until glossy.
- 4
Add the remaining butter right before turning off heat for extra richness.
- 5
Top warm rice with glazed deodeok and spoon over the pan sauce.
- 6
Finish with chopped scallion and sesame seeds.
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